Chinese Fried Rice
A classic, savory takeout favorite made easily at home with day-old rice, tender vegetables, and aromatic garlic and scallions.
Ingredients
- •4 cups cooked white rice, chilled (about 2 cups uncooked, preferably day-old)
- •3 large eggs, beaten
- •2 tablespoons neutral oil, divided
- •1 cup frozen peas and carrots, thawed
- •3 green onions, thinly sliced, white and green parts separated
- •2 cloves garlic, minced
- •3 tablespoons soy sauce
- •1 teaspoon toasted sesame oil
- •0.25 teaspoon ground white pepper
- •Salt to taste
Instructions
- 1
Spread the chilled cooked rice across a baking sheet and use your fingers or a spatula to break apart any clumps, ensuring the grains are separate.
- 2
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
- 3
Pour in the beaten eggs, scramble quickly until just set and softly cooked, then transfer them to a plate and break into small pieces.
- 4
Return the skillet to medium-high heat and add the remaining tablespoon of neutral oil.
- 5
Add the minced garlic and the white parts of the green onions, stirring constantly for about 30 seconds until fragrant.
- 6
Add the thawed peas and carrots, cooking for 2 minutes until heated through.
- 7
Turn the heat up to high, add the prepared rice to the skillet, and stir-fry for 3 to 4 minutes, tossing continuously until the rice is hot and slightly toasted.
- 8
Drizzle the soy sauce and sesame oil evenly over the rice, stirring well to coat every grain and ensure an even brown color.
- 9
Gently fold in the scrambled eggs and the remaining green onion slices, season with white pepper and salt if needed, and remove from heat.
- 10
Serve immediately while hot and steaming.
💡 Chef tips
- Always use cold, day-old cooked rice because fresh rice contains too much moisture and will result in mushy fried rice.
- Prep all your ingredients before turning on the stove, as stir-frying moves very quickly.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water.
✅ How it should turn out
The finished fried rice is fragrant with toasted sesame and soy, perfectly separated in grain, and savory with tender vegetables and fluffy egg pieces.